1 lb. ground beef
1 16 oz. can Italian tomatoes with basil, with liquid
2 tbsp. tomato paste
2 C. beef broth
2 C. water
8 oz. spaghetti
Brown ground beef until no longer pink. Drain grease. Add tomatoes and their liquid, tomato paste, beef broth, water, salt. Stir and heat until boiling. Reduce heat so liquid barely simmers. Cook 10 to 15 minutes or until spaghetti is tender, stirring freqently.
My Child Development class has completed their study of prenatal development and care. This week we begin the discussion of adjusting to parenting and caring for the newborn. One of my students (on the left) invited her sister (a former student) and baby nephew to class. It was a great experience for all.
They got to hold him and quiet him, as we interviewed his mom. They even changed his diaper. He was such a good baby!
In Fitness for Life class we are still talking about fat and making good choices. We made Apple Crisp and served it with both Regular & Light ice cream. Did you know there are only 3 grams of fat in Light Ice Cream, compared to 7 grams in Regular? That's in 1/2 cup...And...there was not much difference in taste!